The Main Course

Episode 185: Bill Brasile of Minetta Tavern

Episode Summary

This week on The Main Course, Patrick Martins is joined in the studio by Minetta Taverns chef, Bill Brasile. Tune into this episode to hear what Bill learned at his past jobs at restaurants like Morimoto, 360, Wallsé, and Lespinasse! Find out why its a chefs job to learn not just technique, but professionalism. What lessons did bill learn from legendary chefs like Jean-Louis Palladin or Kurt Gutenbrunner? Later, hear Patrick and Bill talk about the speakeasy feel of Minetta Tavern, and how the space tries to harken to an earlier time in the history of New York restaurants. Learn about the consistency of Minetta Taverns menu, and why Bill is so passionate about charcuterie. Thanks to our sponsor, Hearst Ranch. Todays musical selections have been provided by EULA. Whenever youre in a foreign country, the most important thing is the cultural immersion... I thought I was cooking French cuisine, but when you get there, you realize you dont know anything. [10:45] You rarely have the equipment and the inspiration. When that comes together, its like a great performance. [18:45] -- Chef Bill Brasile on The Main Course

Episode Notes

This week on The Main Course, Patrick Martins is joined in the studio by Minetta Tavern’s chef, Bill Brasile. Tune into this episode to hear what Bill learned at his past jobs at restaurants like Morimoto, 360, Wallsé, and Lespinasse! Find out why it’s a chef’s job to learn not just technique, but professionalism. What lessons did bill learn from legendary chefs like Jean-Louis Palladin or Kurt Gutenbrunner? Later, hear Patrick and Bill talk about the speakeasy feel of Minetta Tavern, and how the space tries to harken to an earlier time in the history of New York restaurants. Learn about the consistency of Minetta Tavern’s menu, and why Bill is so passionate about charcuterie. Thanks to our sponsor, Hearst Ranch. Today’s musical selections have been provided by EULA.

“Whenever you’re in a foreign country, the most important thing is the cultural immersion… I thought I was cooking French cuisine, but when you get there, you realize you don’t know anything.” [10:45]

“You rarely have the equipment and the inspiration. When that comes together, it’s like a great performance.” [18:45]

— Chef Bill Brasile on The Main Course